Start be stemming & seeding the dried ancho chiles...the dried chiles will break open and the seeds will fall out {with some coaxing}.

Place the dried ancho chile pieces into a heat-proof bowl and cover with boiling water. Let steep for at least 20 minutes.

While the dried chiles steep, cook the bacon {over medium-high heat} in a large Dutch oven...this one is my favorite pot in our kitchen.

With a slotted spoon, remove bacon pieces to a plate lined with paper towels & set aside.

Season the short rib pieces with salt & pepper. Place meat pieces in a bowl and sprinkle with the flour, tossing to coat the meat.

Working in batches, so as not to overcrowd the pieces of meat, add short rib pieces to the pot with bacon drippings and brown {over medium heat} on all sides. Transfer browned meat to a bowl or platter.

Repeat with remaining short rib pieces, adding olive oil to the pot as necessary. After all of the meat has been browned, set pot {with drippings} aside.

In a separate, large saucepan heat 1 tablespoon of the olive oil and add chopped yellow onion. Cook until the onion just begins to soften and becomes translucent. Add the garlic and cook for 1 minute.

Add canned tomatoes, tomato paste, 2 cups of beef stock and the brewed coffee. Bring this tomato mixture to a boil, stirring frequently. Remove pot from heat and set aside to cool for 15 minutes.

Drain the soaking ancho chiles {reserving the soaking liquid should the chili need to be thinned at any point}.

Transfer cooled tomato mixture and drained ancho chiles to a blender and blend until smooth. Set aside.

In the pot with the drippings from the meat, add the diced red onion & green Pasilla chiles and cook {over medium-high heat} 2-3 minutes, stirring frequently. Add the brown sugar, cumin, oregano, stirring constantly. Add reserved tomato mixture from the blender, together with the beer and remaining cup of beef stock, stirring to combine.

Return short ribs and bacon to this pot, stir and bring to a simmer.

At this point you can taste the chili and, if more heat is desired, add the adobo sauce {1 teaspoon at a time...

be careful, a teaspoon delivers quite a bit of heat

} to suit your tastes.

Transfer the chili to a slow-cooker and cook on HIGH for 6 hours or LOW for 8 hours. Serve in individual bowls.

{Note: let the chili cool at this point & then tightly cover and place in the refrigerator overnight. Lift off solidified fat & then gently reheat to a simmer the following day. Letting the flavors of the chili develop overnight really makes a difference in the end result}.

Recipe by THE DINNER CONCIERGE at http://thedinnerconcierge.com/miscellaneous-dinner-recipes/texas-style-short-rib-chili-rosa-mexicano-guacamole-limeade